Butter Chicken (Murgh Makhani): Tandoori-Style Chicken in a Silky Tomato Gravy
Make restaurant-style Indian butter chicken with yoghurt-marinated, charred chicken simmered in a velvety tomato, butter and cream sauce scented with kasuri methi.
Sichuan Kung Pao Chicken: Peanuts, Dried Chillies and a Tingling Sauce
Stir-fry authentic Sichuan kung pao chicken with tender marinated chicken, roasted peanuts, dried chillies and numbing Sichuan pepper in a sweet-sour sauce.
Ethiopian Doro Wat: Spiced Chicken Stew with Berbere and Eggs
Make Ethiopia's celebrated doro wat, a deeply spiced chicken and egg stew built on slow-cooked onions, berbere and niter kibbeh, served with injera.
Moroccan Chicken Tagine with Preserved Lemon and Green Olives
Slow-cook a fragrant Moroccan chicken tagine with ginger, saffron, preserved lemon and olives, in a traditional tagine or an ordinary heavy pot.
Paella Valenciana: How to Cook Spain's Famous Rice Dish and Get the Socarrat
Cook a traditional paella Valenciana with chicken, rabbit or extra chicken, green beans and saffron, and learn how to achieve the prized crispy socarrat.
Thai Green Curry from Scratch: Homemade Paste and Creamy Coconut Chicken
Make a fragrant Thai green curry with a homemade paste, coconut milk, chicken and Thai basil, balanced between heat, salt and sweetness.